This oven-baked Pizza Dip is layered with simple ingredients like cream cheese, sour cream, marinara sauce, pepperoni, and cheese!  It makes a GREAT appetizer recipe that you can make ahead of time. It’s easy to customize this with your favorite pizza toppings and cheeses.

Be sure to serve this with my No Knead Bread for dipping, and try my Loaded Nachos next!

A spoon scooping up cheesy Pizza Dip with mozzarella cheese and Pepperoni.

Pizza Dip

If you’re looking for an easy dip recipe that’ll keep people talking for days…you just found it. You really can’t beat this pizza dip recipe.

I love that it’s easy to make ahead of time and customize with your favorite pizza toppings! Serve this with crusty bread, breadsticks, tortilla/pita/bagel chips, vegetables, and more.

What will you top this pizza dip with?! Check out my list of ideas below and read through my PRO tips:

How to Make it

See recipe card below this post for ingredient quantities and full instructions.

  • Combine softened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. Spread on the bottom of a 9-inch pie plate, baking pan, or cast iron skillet.
  • Top with marinara sauce, then with Parmesan and Mozzarella cheese. Add pepperoni or desired pizza toppings.
  • Bake uncovered at 350° for 25-30 minutes. Serve immediately!

Mixing cream cheese, sour cream, and seasonings in a bowl and putting them in a pie plate for pizza dip.

Making pizza dip by adding marinara sauce on top of cream cheese and adding mozzarella. Pizza dip topped with pepperoni in a pie plate before and after baking.

Make-Ahead Method

  • Assemble the dip as outlined. Cover and refrigerate for up to 3 days prior to baking.
  • When ready to bake, let it sit out for 20-25 minutes and bake as outlined.

Pro Tips

  • I recommend that you grate the Parmesan and shred the mozzarella from a block for best taste and consistency.
  • I love using Rao’s marinara sauce or my homemade marinara for this recipe.
  • Pizza sauce can also be used, but I prefer a more mild flavor from using marinara, it blends nicely with the other ingredients in this dip.
  • Sour Cream substitutes include mayo, plain Greek yogurt, and cottage cheese.
  • My No Knead Bread is perfect for dipping into this, it’s crusty on the outside and light & airy on the inside! 
  • Be sure to try my Homemade Pizza recipe with Homemade Dough next! My Buffalo Chicken Pizza and Hawaiian Pizza recipes are excellent too!
  • This recipe is in The Cozy Cookbook on page 12!

Pizza Topping Ideas

  • Additional topping options for this dip include sausage, mushrooms, olives, bell peppers, onions, sliced tomatoes, beef, ham, pineapple, feta, and more!

Storage

Store in an airtight container and refrigerate for 3-5 days. This dip doesn’t freeze well as the dairy separates after freezing/reheating.

A hand dipping a slice of French bread into Pizza Dip with Pepperoni.

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A spoon holding warm Pizza Dip topped with melted cheese and Pepperoni.

Pizza Dip

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
5 from 12 ratings
Servings: 6 people
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This oven-baked Pizza Dip is layered with simple ingredients like cream cheese, sour cream, marinara sauce, pepperoni, and cheese!  It makes a GREAT appetizer recipe that you can make ahead of time.

Ingredients

  • 8 oz. Cream Cheese, softened
  • ¾ cup Sour Cream, can sub mayo
  • ½ teaspoon garlic powder
  • ½ teaspoon Oregano
  • ½ teaspoon Basil
  • 1/8 teaspoon red pepper flakes, plus more for topping
  • 1 cup Marinara Sauce
  • ¼ cup Parmesan Cheese, finely grated
  • 1 ¼ cups Mozzarella Cheese
  • 15 slices Pepperoni
  • Crusty Bread, for serving

Instructions

  • Preheat oven to 350°.
  • Combine the softened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. Ideally, the sour cream shouldn’t be cold when it goes into the oven to maintain a smooth consistency. Spread on the bottom of a 9-inch pie plate, baking pan, or cast iron skillet.
  • Spread 1 cup of marinara sauce on top, then add the Parmesan and Mozzarella cheese.
  • Add pepperoni or desired pizza toppings.
  • Bake uncovered for 25-30 minutes, until the top begins to brown.
  • Optional: Garnish with additional red pepper flakes, freshly ground pepper, and roughly chopped parsley.
  • Serve with crusty bread, pita/tortilla/bagel chips, or vegetables.

Notes

Make-Ahead Method:
  • Assemble the dip as outlined. Cover and refrigerate for up to 3 days prior to baking.
  • When ready to bake, let it sit out for 20-25 minutes. Then bake as outlined.
Pro Tips:
  • I recommend that you grate the Parmesan and shred the mozzarella from a block for best taste and consistency.
  • I love using Rao’s marinara sauce or my homemade marinara for this recipe.
  • Additional topping options for this dip include sausage, mushrooms, olives, bell peppers, onions, sliced tomatoes, beef, ham, pineapple, feta, and more!
  • Sour Cream substitutes include mayo, plain Greek yogurt, and cottage cheese.
  • My No Knead Bread is perfect for dipping into this, it's crusty on the outside and light & airy on the inside! 
  • Be sure to try my Homemade Pizza recipe with Homemade Dough next! My Buffalo Chicken Pizza and Hawaiian Pizza recipes are excellent too!
  • This recipe is in The Cozy Cookbook on page 12!

Nutrition

Calories: 238kcal, Carbohydrates: 5g, Protein: 6g, Fat: 22g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 515mg, Potassium: 252mg, Fiber: 1g, Sugar: 4g, Vitamin A: 913IU, Vitamin C: 3mg, Calcium: 128mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Appetizer
Cuisine: American, Italian
Author: Stephanie